thoughts of food

Kimchi-making and microbiology.

“But when it comes to pre­paring South Korea’s national dish, there are myriad modi oper­andi and many subtle­ties even within those. Each region in the country has its own trade­mark pickled piz­zazz. The further you stray from Seoul, the more […]

thoughts of food

Learning to Love G.M.O.s.

“A plant biologist, Martin has spent almost two decades studying tomatoes, and I had traveled to see her because of a particular one she created: a lustrous, dark purple variety that is unusually high in antioxidants, with twice the amount […]